As I've mentioned before, we are growing basil on our back porch, so whenever the leaves look abundant, I pick some and and incorporate them into dinner. This weekend I whipped up some basil hummus and mixed it with quinoa and roasted veggies for a quick dinner. The hummus, I think, tasted even better by itself with pita, though, without other flavors to crowd it out.
1/4 c. fresh basil
1 1/2 c. cooked chickpeas
1/2 tsp. salt
Dash of pepper
2 tbsp. tahini
1 tbsp. olive oil
1 tbsp. agave nectar
2-3 tbsp. lemon juice
3 tbsp. water
Add all of the ingredients to a food processor, starting with just the 2 tbsp. lemon juice, and puree until smooth. Taste and increase the amount of lemon juice if you want it more tangy.
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